Qianbu Coffee Beans

For coffee lovers who enjoy acidity, Kenya—a neighboring region to Ethiopia, the “birthplace of coffee”—is an eagerly anticipated origin. It is known for its fruity flavors, intense berry acidity,and a blackcurrant finish.These qualities attract attention. What are Qianbu region coffee beans in Kenya like? What is the flavor of Qianbu coffee? Does it possess the classic characteristics of Kenyan coffee?

Saxony Estate is located in the Qianbu region, at an altitude of 1,500 to 2,000 meters. The area boasts beautiful scenery and a pleasant climate, with abundant sunshine, fertile soil—specifically acidic red soil that is rich, loose, deep, and well-drained. The pH level of the water here ranges between 5.5 and 6.5, making it an ideal geographical and climatic environment for coffee cultivation.

Kenyan coffee is primarily graded based on bean size, shape, and hardness, ranked from highest to lowest as AA or AA+, AB, PB, C, E, TT, and T. This washed Saxony AA variety consists of SL28 and SL34 beans. After undergoing the K72 washing process, it delivers a clean and bright acidity.

After roasting, grinding, and brewing, the flavors are distinctly dark plum, cherry tomato, and honey, with a slight nuttiness upon cooling and a juice-like mouthfeel. The acidity is bright. It’s evident that the washed AA coffee beans from Saxony Estate possess the classic Kenyan berry flavors while also showcasing their own unique traits—namely, a refreshing and sweet honey sweetness that is captivating.